Give chicken stew a Southwestern twist with cumin, beans, and convenient frozen bell peppers and onions.
One-Pan Black Beans, Chicken and Rice
- Prep Time 30 min
- Total 0 min
- Servings 4
- Ingredients 10
Ingredients
- 2 teaspoons oil
- 1 cup uncooked regular long-grain white rice
- 1 1/2 teaspoons cumin
- 1 teaspoon chili powder
- 2 cups cubed cooked chicken
- 2 cups frozen bell pepper and onion stir-fry, coarsely chopped
- 1 (15-oz.) can Progresso™ black beans, drained, rinsed
- 1 3/4 cups Progresso™ chicken broth (from 32-oz cartons)
- 2 tablespoons water
- 2 oz. (1/2 cup) shredded Cheddar cheese
Instructions
-
Step1Heat oil in large skillet over medium-high heat until hot. Add rice, cumin and chili powder; cook and stir 1 minute.
-
Step2Stir in all remaining ingredients except cheese. Bring to a boil. Reduce heat; cover and simmer 15 to 18 minutes or until liquid is absorbed and rice is tender, stirring occasionally.
-
Step3Remove skillet from heat. Uncover; fluff mixture with fork. Sprinkle with cheese. Cover; let stand 1 to 2 minutes or until cheese is melted before serving.
Nutrition
550
Calories
14g
Total Fat
39g
Protein
75g
Total Carbohydrate
5g
Sugars
Nutrition Facts
Serving Size: 1 1/2 Cups
- Calories
- 550
- Calories from Fat
- 125
- Total Fat
- 14g
- 22%
- Saturated Fat
- 5g
- 25%
- Cholesterol
- 75mg
- 25%
- Sodium
- 1010mg
- 42%
- Total Carbohydrate
- 75g
- 25%
- Dietary Fiber
- 8g
- 32%
- Sugars
- 5g
- Protein
- 39g
% Daily Value*:
- Vitamin A
- 8%
- 8%
- Vitamin C
- 28%
- 28%
- Calcium
- 20%
- 20%
- Iron
- 34%
- 34%
Exchanges:
4 Starch; 1 Vegetable; 3 1/2 Lean Meat; 1/2 Fat;Carbohydrate Choice
4 1/2Tips from the Betty Crocker Kitchens
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